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Savory Crab Cheesecake

Name: Savory Crab Cheesecake
Prep time: 20 min
Total time: 4 h 30 min
Yield: 20
Ingredients: 1/2 cup Progresso™ Italian Style Bread Crumbs; 1 oz. (1/4 cup) shredded Parmesan cheese; 2 tablespoons butter or margarine, melted; 20 oz. cream cheese, softened; 2 tablespoons finely chopped green onions (2 medium); 1 1/2 teaspoons dried Creole seasoning; 1 teaspoon sugar; 1/2 teaspoon dry ground mustard; Dash ground red pepper (cayenne); 1/2 cup heavy whipping cream; 1 tablespoon cocktail sauce; 1 teaspoon Worcestershire sauce; 1/2 teaspoon red pepper sauce; 4 eggs; 1 (6-oz.) can lump crabmeat, drained; Sprigs fresh parsley or leaf lettuce; 1/2 to 3/4 cup cocktail sauce; Assorted crackers

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Prep 20 min
Total 4 hr 30 min
Ingredients 18
Servings 20

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This appetizer cheesecake combines bold, spicy flavors with cream cheese and luscious crabmeat.

By Pillsbury Kitchens

Updated Jan 6, 2006

Bake-Off® Contest 41, 2004

Valerie Holt
Cartersville, Georgia

Ingredients

Crust

1/2 cup Progresso™ Italian Style Bread Crumbs
1 oz. (1/4 cup) shredded Parmesan cheese
2 tablespoons butter or margarine, melted

Filling

20 oz. cream cheese, softened
2 tablespoons finely chopped green onions (2 medium)
1 1/2 teaspoons dried Creole seasoning
1 teaspoon sugar
1/2 teaspoon dry ground mustard
Dash ground red pepper (cayenne)
1/2 cup heavy whipping cream
1 tablespoon cocktail sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon red pepper sauce
4 eggs
1 (6-oz.) can lump crabmeat, drained

Garnish and Serve with

Sprigs fresh parsley or leaf lettuce
1/2 to 3/4 cup cocktail sauce
Assorted crackers

Steps

1

Heat oven to 350°F. In small bowl, mix all crust ingredients. Press mixture in bottom of ungreased 8- or 9-inch springform pan. Bake at 350°F. for 5 to 9 minutes or until light golden brown.
2

Meanwhile, in large bowl, beat all filling ingredients except eggs and crabmeat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Stir in crabmeat.
3

Remove partially baked crust from oven. Pour filling over crust. Return to oven; bake an additional 60 to 70 minutes for 8-inch pan or 40 to 50 minutes for 9-inch pan or until filling is set. Cool 30 minutes.
4

With small metal spatula or knife, loosen edges of cheesecake. Cool an additional 30 minutes. Refrigerate at least 2 hours before serving.
5

To serve, remove sides of pan; place cheesecake on serving platter. Arrange parsley around outer edge. Serve with cocktail sauce and crackers.

Nutrition Information

260 Calories, 19g Total Fat, 7g Protein, 15g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1/20 of Recipe

Calories: 260

Calories from Fat: 170

Total Fat: 19g; 29%

Saturated Fat: 10g; 50%

Cholesterol: 90mg; 30%

Sodium: 410mg; 17%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 0g; 0%

Sugars: 4g

Protein: 7g

% Daily Value*:

Vitamin A: 15%; 15%

Vitamin C: 0%; 0%

Calcium: 6%; 6%

Iron: 8%; 8%

Exchanges:

1 Starch; 1/2 Very Lean Meat; 3 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.